Breakfast Buffet, Millersburg OhioRecipes

At Garden Gate Get-A-Way, our Ohio bed and breakfast inn, our morning meal is more than just food, it's an experience. Here is how one guest from Columbus, Ohio describes it, "Breakfast there is warm and inviting, but also chance to get to know the other guests that are staying at the B&B. It's a time to make new friends in addition to seeing some old ones."

All of our baked goods are made from scratch. With the love and care that goes in to preparing each item you could compare it to Grandma's home cooking. Some of our bed and breakfast recipes have been in the family for over 25 years, and others are new creations using locally made products from Holmes County Amish Country.

Bacon Swiss Puffs

1 lb. pre-cooked, apple smoked bacon, chopped in small pieces
3 c. Jiffy Baking Mix
4 c. shredded Guggisberg Swiss Cheese
¾ c. water

Mix above ingredients until slightly moist and can be shaped. Roll in to 2 balls and place on a cookie sheet lined with parchment paper. Bake at 400 degrees for 12-14 minutes until slightly browned. Serve warm. Note: This recipe can make 3-4 dozen, and they freeze quite well. If frozen, reheat at 400 degrees for 7-8 minutes or until heated through.

 

Amish Granola Bread at bed and breakfastAmish Granola Bread, Voted Favorite Bread by B&B guests
(This recipe is for a bread machine but could be adapted to baking in a regular oven.)

1 2/3 cups water
1/3 cup honey
2 T. butter
1 t. salt
3.5 cups high gluten flour
1 c. oatmeal
2 t. bread machine yeast
1 c. Amish granola (we like Country Lane Granola from Walnut Creek Cheese)
¾ c. golden raisins

Put the items in the bread machine pan in the order listed. Set your bread machine for a 2 lb. loaf of sweet bread and bake! Note: If the dough seems dry when it starts mixing, then add a couple teaspoons of water as needed.

Trail Mix Muffins
Preheat oven to 375 and line cupcake pan with paper liners.

2 ¼ c. flour
1 c. Amish Granola (We like Country Lane from Walnut Creek Cheese.)
¾ c. packed brown sugar
2 t. baking powder
¼ t. salt
2 eggs
1 c. milk
¾ c. canola oil
1 ½ t. vanilla
½ c. mini semisweet chocolate chips
½ c. chopped peanuts
½ c. golden raisins
½ c. chopped, dried apricots

Combine the dry ingredients in a medium mixing bowl. Combine the eggs, milk, oil and vanilla in another bowl. Combine the 2 mixtures until just moistened. Gently fold in the chocolate chips, peanuts, raisins, & apricots.
Fill muffin cups ¾ full and bake 15-17 minutes

Fresh Apple Coffeecake
Fresh Apple Coffeecake at bed and breakfastPreheat oven to 375 degrees and spray an 11"x9" baking dish with Pam.

1 c. sugar Beat sugar and eggs in a mixing bowl
3 eggs
2 cups flour In a separate bowl, toss flour & baking powder
1 ½ t. baking powder
¾ c. melted butter To sugar and egg mixture, add
½ c. milk 1/3 flour, melted butter and mix
1 t. Vanilla
Add another 1/3 flour; mix
Add milk, vanilla, remaining flour and
Mix until batter is smooth.
2 apples
Fold in 1 apple that has been peeled and chopped
In to small pieces. Pour in to prepared pan.
¼ c. sugar Mix sugar and cinnamon and pour over cake batter
1 ½ t. cinnamon
Core and cut 2nd apple in to 1” wedges and place on top of cake. Bake 35-40 minutes until a toothpick inserted in center comes out clean.
Cool 10 minutes and serve.


Amish Granola Muffins
Preheat oven to 375 degrees, and line muffin pan with paper liners.

1 c. flour
1 ¾ c. Amish Granola (We use Country Lane by Walnut Creek Cheese.)
¼ c. sugar
2 ½ t. baking powder
½ golden raisins
1 large egg
1 c. milk
¼ c. vegetable oil

In a medium bowl mix the 1st five ingredients. In a separate bowl blend the egg, milk, and oil. Combine the 2 mixtures until just moistened. Spoon the batter into the muffin cups, filling each one about ¾ full.

Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes and serve warm. Makes 1 dozen muffins.

Country Morning Breakfast Casserole
Breakfast PlatePreheat oven to 425 degrees, and grease 9" pie plate


3 c  frozen, shredded hash brown potatoes, thawed
1/3 c melted butter
Seasoned Salt
1 c chopped, cooked ham
1 c shredded cheddar cheese
1/4 c chopped onion
2 eggs, beaten
1/2 c. milk

Line the bottom of the 9" pie plate with hash brown potatoes, drizzle with butter and sprinkle with seasoned salt (optional).  Bake in preheated oven for 20 minutes.

In a mixing bowl, combine ham, cheese, onion.  

In another bowl, beat eggs, milk, a little seasoned salt.
When crust is finished baking, spread ham mixture on top then cover with egg mixture.

Reduce oven temperature to 350.  Bake uncovered at 350 degrees for 20-25 minutes or until filling is golden brown and eggs are set.

Fall Harvest Muffins
Preheat oven to 375 degrees, and line muffin pan with paper liners.

2 c. peeled apples, shredded
1 1/3 c. sugar
1 c. cranberries, chopped
1 c. carrots, shredded
2 eggs, beaten
½ c. canola oil
2 ½ c. flour
1 T. baking powder
2 t. baking soda
1 T. ground cinnamon
½ t. salt

Combine apples and sugar in a bowl and let stand for 5-10 minutes. Add the next 4 ingredients and mix. In a separate bowl combine the dry ingredients. Combine the 2 mixtures until just moistened. Fill muffin cups ¾ full.  Bake 25-30 minutes or until a toothpick inserted comes out clean.

Jelly Filled Muffins Garden Gate Get-A-Way Bed & BreakfastJelly-Filled Muffins
Preheat oven to 375 and line cupcake pan with paper liners. 

1.5 c flour
1.2 c sugar
2 t baking powder
1/4 t salt
1/4 t. ground nutmeg
1 egg
1/2 c milk
1/3 c melted butter
1/2 t vanilla extract
1/4 c jam or jelly
TOPPING:
3 T melted butter
1/3 c sugar
1/2 t. cinnamon

Combine first 5 ingredient in a bowl and set aside.  Blend egg, milk, 1/3 c melted butter, and vanilla.  Combine both mixtures until just moistened.   Spoon batter in to baking cups and fill about 3/4 full.  Bake 20 minutes or until a toothpick inserted in the center comes out clean.  Cool 5 minutes before serving.


Beverly's Raisin Cookies
Soft Raisin Cookies Garden Gate Get-A-Way Bed and BreakfastPreheat oven to 350 degrees

1 c. water 3 ½ c. flour
2 c. raisins 1 t. baking powder
1 c. butter Crisco sticks 1 t. baking soda
1 ¾ c. sugar ½ t. ground cinnamon
2 eggs, beaten ½ t. ground nutmeg
1 t. vanilla

Combine raisins and water in a small saucepan;
Bring to a boil. Cook for 3 minutes;
Remove from heat and let cool (do not drain)
In a mixing bowl, cream Crisco, sugar, eggs, and vanilla.
Combine the dry ingredients; gradually add to creamed mixture and stir in raisins.
Drop by rounded teaspoonfuls on greased baking sheets about 2". Bake for 12-14 minutes.

Fresh Zucchini Muffins Garden Gate Get-A-Way Bed and BreakfastFresh Zucchini Muffins
Preheat oven to 375 and line cupcake pan with paper liners.

2 c. flour
1 c sugar
1 t. baking soda
1/4 t. baking powder
1 1/2 t cinnamon
1 c golden raisins
1/2 t  salt
2 eggs
1/2 c vegetable oil
1 T vanilla extract
2 c fresh zucchini, shredded

Blend first 7 ingredients in a medium bowl and set aside.  Beat eggs, oil, and vanilla in a separate bowl. Stir in zucchini.  Combine the 2 mixtures until just moistened.  Spoon batter in to baking cups and fill about 3/4 full.  Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.  Cool 5 minutes before serving.  Goes great with blueberry jam or just plain butter!

Baked Omelette
Preheat oven to 350 degrees

8 eggs, beaten
2 c milk
1/4 c Jiffy bisquit mix
2 c cooked, crumbled sausage
2 c shredded cheddar
1/4 c chopped onion
1/4 c chopped green pepper
1/2-1 t salt (optional)

Blend all ingredients in a large bowl.  Pour in to a greased 9"x13" baking dish.  Bake for 45 minutes or until a knife inserted near the center comes our clean.  Let stand 5 minutes before serving.  (Some times we substitute apple-smoked bacon and swiss cheese for the sausage and cheddar)

 

Fresh Peach Muffins Garden Gate Get-A-Way Bed and BreakfastFresh Peach Muffins
Preheat oven to 400 degrees, and line muffin pan with paper liners.

1 c fresh, chopped peaches
1 t lemon juice
2/3 c sugar
2 c flour
3 t baking powder
1 t cinnamon
1 egg
1 c milk
1/4 c melted butter

Put peaches in a small bowl and drizzle with 1 T sugar and the lemon juice; set aside.  In another bowl blend flour, rest of sugar, baking powder, and cinnamon.  In another bowl beat egg, milk and margarine.  Combine dry ingredients with wet ingredients until just moistened then gently fold in the peaches.   Spoon batter in to baking cups and fill about 3/4 full.  Bake 20 minutes or until a toothpick inserted in the center comes out clean.  Cool 5 minutes before serving.  (Also makes great mini-muffins) 

Cherry Streusel Coffeecake
Cherry Streusel Coffeecake Garden Gate Get-A-Way Bed and BreakfastPreheat oven to 375 degrees and spray  two 9" round cake pans with Pam

3/4 c. melted butter
1.5 c sugar
3 eggs
1/2 t almond extract
3 c flour
1.5 t baking soda
1 c sour cream
1 can cherry pie filling
TOPPING:
1/2 c flour
1/4 c sugar
1/2 t. cinnamon
1/4 c. butter

Cream butter and sugar; beat in eggs and extract until mixture is light and fluffy.   In a separate bowl combine flour and soda; Add to creamed mixture alternately with sour cream.  Divide batter evenly in 2 pans.  Spread cherry pie filling in the center of each pan.  Sprinkle with streusel topping.  (To make streusel topping, combine flour, sugar and cinnamon in a small bowl; cut butter in to flour mix with a pastry blender.   It should be crumbly vs. fine)
Bake 30-40 minutes until inserting a toothpick comes out clean (Note:  pie filling can make it look like it is not cooked.  Go by the batter being set, not the pie filling)

 
 
 
   
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